Not Yo’ Mama’s Banana Pudding

This rich and creamy Not Yo’ Mama’s Banana Pudding is a popular twist on the classic. It layers Chessman cookies, fresh bananas, and a decadent filling made with cream cheese, condensed milk, and whipped topping.

Not Yo’ Mama’s Banana Pudding

Ingredients:

How To Make Not Yo’ Mama’s Banana Pudding:

1. Step 1: Create the Vanilla Pudding Base: In a large mixing bowl, combine 2 cups of milk with the 5.1-ounce box of instant vanilla pudding. Use an electric hand mixer to mix on low speed until the ingredients are thoroughly combined and the mixture thickens, which takes about two minutes.
2. Step 2: Prepare the Creamy Filling: In another large mixing bowl, combine the softened cream cheese and the 14-ounce can of sweetened condensed milk. Beat these ingredients together on medium-high speed until the mixture is completely smooth and free of any lumps.
3. Step 3: Add the Whipped Topping: Gently fold in the 12-ounce container of frozen whipped topping using a rubber spatula. Continue folding until the mixture is well combined.
4. Step 4: Combine the Mixtures: Transfer the creamy filling to the bowl with the vanilla pudding base. Stir gently until the two mixtures are thoroughly combined.
5. Step 5: Assemble the Layers: Begin by lining the bottom of a 9×13-inch casserole dish with one bag of Pepperidge Farm Chessman cookies.
6. Step 6: Add Sliced Bananas: Top the cookies with 6-8 medium bananas, sliced approximately 1/2-inch thick, creating an even layer.
7. Step 7: Spread the Creamy Mixture: Next, spread the creamy mixture over the banana layer, smoothing it out evenly with a rubber spatula.
8. Step 8: Final Layer of Cookies: To finish, create another layer of cookies using the second bag of Pepperidge Farm Chessman cookies.
9. Step 9: Chill and Enjoy: Cover the dish with plastic wrap and refrigerate it for at least 3 hours. For the best results, refrigerate overnight. Once properly chilled, scoop the banana pudding onto serving plates and savor the delightful taste.